Preheat the oven on 200℃. Halve and peel the butternut squash. Remove the seeds and cut the pumpkin in slices. Line 2 baking trays (or do two batches) with baking paper and place the pumpkin slices on the trays. Drizzle with olive oil, and pepper and salt. Put in the oven for 20 minutes.
Prepare the dressing by adding all ingredients to a small bowl and adding a few tablespoons of hot water to thin the mix. If it's difficult to mix, you can also put in the microwave for a few minutes.
Peel and cut the onion in half rings. Roughly chop the pecan nuts.
Make the salad by starting the lettuce, then adding the pumpkin and onion. Add dressing liberally and finish of with pecans and pomegranate seeds.